Gingerbread Stout Recipe


Gingerbread Stout (aka "The Slow Escape")
 
Below is the recipe for a Gingerbread Stout. I've seen a few variations of this recipe, but I'd have to say the most aptly named version is "The Slow Escape", as that is what January through April feels like in the Northwest.
 
Ingredients (makes 5 gallons)
  • 7.5 lbs. Amber Liquid Extract
  • 0.5 lbs. Black Malt
  • 0.5 lbs. 40-L Crystal Malt
  • 0.25 lbs. Roasted Barley
  • 12 oz. Robust Molasses
  • 2 oz. Fuggles
  • 0.2 oz Black Pepper (Crushed)
  • 2 tsp. Ground Ginger
  • 2 tsp. Ground Cinnamon
  • 1 tsp. Whole Cloves for (crushed)
  • 1 tsp. gypsum (if needed for pH)
  • 5 gal. water
  • 1.5 tsp. Irish moss
  • White Labs Irish Ale WLP004
 
Directions
·        Mash the grain in 1 gal. water at 150-155 degrees for 1 hour
·        Sparge with 170 degree water
·        Add wort to brew pot and heat to 212 degrees
·        When wort temp. is at 212 degrees add malt extract, molasses, and Fuggles
·        At 45 minutes add the Irish Moss
·        At 50 minutes add the spices
·        At 60 minutes Cool the wort and pitch the yeast at 70 degrees.
The original Gravity should be at 1.075.
The Final Gravity should be at 1.026